Content Library Recipes Root Veggie Chicken Chili

Root Veggie Chicken Chili

8 servings Prep time: 20 min

These cooler autumn nights are calling for a warm bowl of stew, and I’m certain this Root Veggie Chicken Chili will become a new favorite. 

Packed with carrots, parsnips, onions, celery, and cauliflower it’s rich in fiber, carotenoids, and immune-boosting phytonutrients. I used leftover chicken to make it simpler, but you could also quickly brown the same amount of ground chicken to use instead. 

With this recipe, you get a balanced meal high in protein with the right kinds of fats and carbs for optimal health. I know you’ll love it as much as I do!

Wishing you health and happiness,
Mark Hyman, MD

Root Veggie Chicken Chili Easy Healthy Recipe


  • ¼ cup avocado oil, divided
  • 2 carrots, peeled and cut into 1-inch pieces
  • 1 medium parsnip, peeled and cut into 1-inch pieces
  • ½ cauliflower head, cut into florets
  • 1 cup yellow onions, finely chopped
  • 1 cup celery, sliced
  • 4 large garlic cloves, roughly chopped
  • ⅓ cup canned green chilies (look for preservative-free)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground smoked paprika
  • 1 teaspoon dried oregano
  • 1 ½ teaspoon sea salt
  • 2 (16.9-ounce) packages Kettle & Fire Chicken Bone Broth, divided
  • 4 cups leftover shredded cooked chicken (I used rotisserie chicken, skinless, organic if possible)
  • 2 limes, juiced
  • 3 cassava or almond tortillas (I used Siete)
  • Cilantro leaves
  • Sliced avocado
  • Chopped tomatoes
  • Lime wedges


Step 1 Root Veggie Chicken Chili Healthy Recipe

Step 1

Preheat the oven to 425°F.

Step 2 Root Veggie Chicken Chili Healthy Recipe

Step 2

In a large mixing bowl, add the carrots, parsnips, and cauliflower. Add half of the avocado oil and toss the veggies to coat. Place the veggies on a baking sheet lined with parchment paper. Transfer to the oven and roast for 40 minutes.

Step 3 Root Veggie Chicken Chili Healthy Recipe

Step 3

While the veggies are roasting, add the remaining oil into a large pot and heat over medium heat. Once hot, add the diced onions and celery and sauté for 5 minutes until the onions are translucent.

Step 4 Root Veggie Chicken Chili Healthy Recipe

Step 4

Add the garlic and canned chilies and sauté for an additional 5 minutes. Then add all the spices, including the salt, and stir to combine. Then add one package of the Kettle & Fire Bone Broth and bring to a boil. Boil for 4 minutes, then cover and simmer on low until the roasted vegetables are ready.

Step 5 Root Veggie Chicken Chili Healthy Recipe

Step 5

While the soup is simmering and the veggies are roasting, prepare the optional toppings. Cut the tortillas into thin strips and place on a baking sheet lined with parchment paper. Bake in the oven for 3-5 minutes or until golden.

Step 6 Root Veggie Chicken Chili Healthy Recipe

Step 6

Once the roasted veggies are ready, transfer into a high-speed blender and add the second Kettle & Fire Bone Broth. Blend until smooth. Add extra liquid, such as water, if necessary for a smooth consistency.

Step 7 Root Veggie Chicken Chili Healthy Recipe

Step 7

Transfer the purée to the pot and stir, bring to a simmer.

Step 8 Root Veggie Chicken Chili Healthy Recipe

Step 8

Chop the chicken and add to the pot along with the lime juice. Stir well, bring to a simmer, then remove from heat and serve with the optional toppings.

Nutritional Information

Nutritional analysis per serving: Calories: 333, Total Fat: 13g, Saturated Fat: 3g, Cholesterol: 104mg, Sodium: 679mg, Carbohydrates: 12g, Fiber: 2g, Sugars: 3g, Protein: 40g, Net Carbs: 10g

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